Tip, Trick & a Recipe: The Perfect Peach

Peaches are synonymous with summer. You see abundant peaches everywhere this time of year, in grocery stores, farmers’ markets, and local produce stands. Bag after bag spilling over with a plethora of sweet and fuzzy fruit.

We only have a limited few weeks of this hot season to really enjoy peaches, so let’s take advantage of that! But first, let me trot out the list of health benefits: thiamine, potassium, calcium, and beta carotene (the precursor to vitamin A). The beautiful color of a peach lets you know that the beta carotene is working overtime and I’m sure you know that the might anti-oxidant qualities of beta carotene help ensure healthy hearts and eyes. The darker the color of the peach, the richer it is in beta carotene – not only that, but it’s usually riper and sweeter! It’s a double whammy; the taste and nutritional perks are both better.

Because peaches have a hefty amount of potassium and fiber, they’re helpful for digestive conflicts as well as kidney disease. So if you have any problems with indigestion, try adding more peaches to your diet!

Here’s Your Tip:

There are several different ways to eat peaches. You can boil them, cook them, bake them, or just eat them raw. Though the best way to eat them is raw because when cooked/boiled/baked they lose up to 80 percent of the nutritional perks they have to offer.

Here’s Your Trick:

When you cut open a peach you need to eat it or cook instantly because once the flesh is exposed to air, it’ll darken and go bad. However, if you want to prevent this after chopping up a peach and can’t manage to consume the whole thing, just dip the cut pieces in a bit of citrus or pineapple juice, and it’ll prevent the process.

And For Your Recipe:

Peach Chutney

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  • 8 peaches peeled and diced
  • 1 1/2 teaspoons fresh ginger root grated
  • 1 small yellow onion minced
  • 1/2 red, orange, or yellow bell pepper seeded and diced
  • 1 small banana pepper seeded and diced
  • 1/4 cup dried cranberries
  • 1/4 cup organic apple cider vinegar
  • 1/4 cup organic and preferably local honey
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon celery seed


  • Simply mix all together! For finer blended chutney, blend all the ingredients in a food processor. Easy as that!
Tried this recipe?Let us know how it was!

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